This Instant Pot Vegetable Soup is the epitome of eating foods that make my body feel great. It has the most delicious flavor combination. Rarely I finish a recipe and not one thing about it needs to be tweaked, but that was this soup. I am full on in love with this recipe, and I think you will be too. You will notice that most recipes like this would include sautéing the garlic. We are skipping that in this recipe because it is just too easy to burn the garlic. This can be really confusing. You are setting the time on the Instant Pot to five minutes (that’s not a type-o). But it takes time to sauté the onions, for the Instant Pot to come to pressure, for it count down the 5 minutes, and then for the pressure to release. All of that time added together comes to 50 minutes. It’s important to me that I give you a realistic picture of how long a recipe will take. Make sure to only reheat the portion that you intend to eat. Left overs should not be cooled and reheated more than once. Freeze in an airtight container that will allow for the soup to expand as it freezes. Store in the freezer for up to three months. These are the highlights:
This soup has 83 calories a cup.It has 13 grams of carbohydrates.This recipe only has 3 grams of fat.
Baked Salmon: This recipe is less than 30 minutes, and delicious. Fish is such a great way to get in protein while eating light.Turkey Bolognese: Made in the slow cooker and packed with vegetables, this sauce is delicious. Make it low carb by serving it over zucchini noodles!Crustless Vegetable Quiche: This great breakfast recipe is only 120 calories a slice, and it is great reheated!
If you make this great soup recipe or any of my other dinner recipes leave me a comment and let me know what you think.
